Smoked Deviled Eggs
- Total Time
This recipe, originally by Steven Raichlen, published in Project Smoke, has been edited with permission for Weight Watchers magazine.
whole hard boiled egg(s)12 item(s), cooled, peeled
reduced calorie mayonnaise⅓ cup(s)
Dijon Mustard1 Tbsp
Sriracha hot sauce1 tsp, Tabasco or other hot sauce
Worcestershire sauce1 tsp
chives1 Tbsp, chopped
paprika¼ tsp, Spanish, smoked-variety
- Set up smoker. Or set up your outdoor grill with foil packets (see sidebar).
- Place eggs in smoker or directly on grate and smoke until bronzed, 20 minutes. Let cool to room temperature.
- Cut eggs in half lengthwise. Cut a thin slice off bottom of each half so it won’t wobble. Pop out yolks and place in bowl with egg white trimmings; mash with a fork (or combine in a food processor).
- Add mayonnaise, mustard, sriracha and Worcestershire sauce to yolk mixture; mash well (or process to a thick puree). Spoon mixture back into egg white halves (or pipe it in with a pastry bag or a resealable plastic bag with a lower corner clipped off). Sprinkle chives and paprika over eggs; refrigerate until serving.
- Serving size: 2 halves